Directions: Stack tortillas; wrap in foil. Heat in oven at 350~ for 10 minutes to
soften. For filling, in large skillet, cook chosen ground meat, onion
and garlic until meat is browned. Drain off fat. Stir in flour. Stir
in chosen vegetable, tomato sauce, stewed tomatoes and chosen
seasoning. Cook and stir until thickened and bubbly and vegetables are
tender. Spoon about 1/3 cup of filling onto each tortilla just below
center. Top with 2 tbls shredded chosen cheese. Fold bottom edges up
and over, just to cover filling. Fold in opposite side, just till they
meet. Roll up tortillas from bottom. Fry, bake or micro-cook as
directed. If desired, serve with shredded lettuce, salsa and sour
cream. Sprinkle with additional cheese. TO FRY: Secure rolls with
toothpicks. In heavy duty deep skillet, heat about 1" oil to 365~. Fry
filled rolls, 2 or 3 at a time, for 1-2 minutes on each side or until
crisp and golden. Drain on paper towel. TO BAKE: Place rolls, seam
side down, on ungreased baking sheet. Bake, uncovered, in 375~ oven
for 15-25 minutes until golden and hot. TO MICROWAVE: Place 4 rolls on
micro-safe plate. Cover with paper towels. Microwave on HIGH for 1-2
minutes or until hot. Repeat with remaining rolls. Posted to MC-Recipe
Digest by Nancy Berry <nlberry@prodigy.net> on Apr 20, 1998